Method

1. Pan fry the pollock fillets in a little olive oil over a medium heat for 60 seconds each side. Set aside and break up into flakes

2. Fry the lardons in a pan until golden brown, remove from pan but leave the oil. Fill a saucepan with boiling water and a little salt, add the spaghetti simmer on a medium heat for 10 minutes.

3. Fry the shallots and garlic until softened. Add the tomato purée and butter, fry until all ingredients are coated.

4. Turn up and heat and add the white wine – reduce until almost all the liquid has cooked off. Reduce the heat and add the pollock and lardons back to the pan plus most of the parsley – season to taste.

5. Drain the pasta off and add to the main pan. Stir until pasta is fully coated.

Ingredients

Method

1. Coat the diced beef in a mixture of salt, pepper & flour. Fry off with a little olive oil until browned and set aside.

2. Empty contents of Rendang spice paste into a deep frying pan or wok with some oil and heat for about 30 secs.

3. Add 400ml of coconut milk and bring to a light simmer. Add the beef back to the gravy and cover then cook for 30 mins on a low heat, stirring occasionally.

4. Remove the pan lid, and continue to cook until nearly all the gravy mixture has evaporated. You should be left with a thickish gravy. Continue to cook until the meat is tender.

5. Boil Thai jasmine rice for 10-12 minutes.

6. Serve with vegetables of choice.

7. Feast.

This recipe also works well with lamb and pork, cooking times adjusted accordingly.

Signing off

Four meals, not a bland chicken breast with rice in a fest-ridden tupperware box in sight.

I appreciate that these meals are probably not for cutting, but if you want to build muscle and eat like a medieval king then here are four excellent recipes to keep things interesting in the kitchen.

Think of these are somewhere between James Martin and Jay Cutler – the sweet spot.

Enjoy.

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